A Word on Sol­era

Wine & Dine - - HAPPY HOUR FEATURE -

Many bars prac­tise sin­gle-cask age­ing where cock­tails are placed in the bar­rel and left to ma­ture un­til it is deemed time to har­vest it. The sol­era sys­tem, which Man­hat­tan ex­cels in, is a more com­plex sys­tem of bar­rel age­ing that blends old and new pulls to achieve con­sis­tency.

Head bar­tender Cedric Mendoza ex­plains: “Think frac­tional ag­ing. Orig­i­nally started and still be­ing prac­ticed to­day with sher­ries to main­tain con­sis­tency over dif­fer­ent vin­tages, the sol­era sys­tem of age­ing, de­vel­oped by the Span­ish and Por­tuguese, is blend­ing at its best. Here’s how it works: wines, or in Man­hat­tan’s case, cock­tails, are stored in bar­rels. Frac­tions of the con­tents of the old­est bar­rels are com­bined with pulls from newer bar­rels to cre­ate a co­he­sive house blend. Over the years, you’ll find a mul­ti­tude of ma­tu­rity lev­els within the sol­era sys­tem as the spirit or cock­tail that is re­moved from the old­est cask is re­placed with the cock­tail in the sec­ond old­est cask. The re­sult? A so­phis­ti­cated blend of young and old that brings depth, char­ac­ter, com­plex­ity and round­ness into your glass. The length of time for age­ing at each level of the bar­rels is around two weeks. So you would start off first with two weeks, fol­lowed by an­other two weeks, and then yet an­other two weeks.”

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.